In Tomb-Sweeping Day, Wu people have the custom of eating dumplings. Green jiaozi is unique in that it is colored with a kind of wild vegetable called "green". "Green" is a light green aromatic plant, including wormwood and sage. A few days ago in Tomb-Sweeping Day, people began to look for "green" on the hillside and beside the ridge. "Green" was picked home, washed and boiled with salt water, and the room was filled with faint grass fragrance. At this time, knead the "green" into a ball by hand, squeeze out the juice, mash and dry the "green" fiber, and then grind it into powder. When wrapping green jiaozi, take out the "green" powder, knead it into glutinous rice flour, make stuffing with sweet noodle sauce or mustard, shredded bamboo shoots, dried bean curd and shredded pork, and wrap it in glutinous rice balls to make green jiaozi. After the steamed green dumplings are cooked, the color and taste are good, and they are more fragrant and glutinous than those without green, especially delicious.
There is a folk proverb in Suzhou: "Qingming snail, a goose." Farmers have the habit of eating snails in Qingming. They soak snails in clear water to remove sediment, wash them, add onion and ginger oil, fry them, cook them and smoke them. If you pick out food with a needle, it is called "picking green". Throwing snail shells on the roof, the rolling sound can scare mice, which is beneficial to sericulture in Tomb-Sweeping Day.